Recipe

Chicken Parmigiana Recipe

Add Step-by-Step Photos	Cubralinda / All my dishes 1 year, 11 months ago This easy-to-prepare dish relies on a jarred pasta sauce enriched with pecorino romano cheese. An aged Italian cheese, it is made from sheep’s milk and has a pleasantly salty taste Prep:45m Cook:45m Servings:6	Cubralinda
	mozzarella cheese pecorino romano pasta sauce ground pepper chicken breast diabetic

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Ingredients

6 boneless, skinless chicken breast halves,

pounded to 1/3-inch thickness

Salt and freshly ground pepper, to taste

4 eggs

2 cups all-purpose flour

3 cups fresh or toasted bread crumbs

Vegetable oil for cooking

1 jar Pecorino Romano Pasta Sauce

1 lb. grated mozzarella cheese

Directions

Preheat an oven to 400°F.

Season the chicken breasts with salt and pepper. In a shallow bowl, lightly beat the eggs with a fork. Spread the flour on a plate and spread the bread crumbs on another plate. Dredge the chicken breasts, one at a time, in the flour, then dip into the eggs and coat evenly with the bread crumbs. Set on a wire rack or a baking sheet.

In a large sauté pan over medium-high heat, pour in oil to a depth of 1/2 inch and warm the oil. Add the chicken and reduce the heat to medium. Cook, turning once, until the crumbs are golden brown and the chicken feels firm when pressed in the center, 2 to 3 minutes per side. Reduce the heat as needed to prevent the crumbs from burning.

Transfer the chicken to a large baking sheet. Spread 1/4 cup of the pasta sauce on top of each piece and sprinkle with the cheese. Bake until the cheese is melted and bubbling, 10 to 12 minutes.

Meanwhile, in a small saucepan over medium heat, warm the remaining pasta sauce. Transfer to a small bowl. Transfer the chicken to a warmed platter and serve immediately.

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